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Skillet Chicken Potatoes and Peppers
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Reviews
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By:
Sharon Crabtree
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Skillet Chicken Potatoes and Peppers Recipe browns chicken in oil before cooking bliss potatoes, onions, cherry peppers and rosemary then combining all to create this delicious chicken recipe.
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INGREDIENTS
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6 slices bacon
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1/2 cup canola oil
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4 small chicken legs, split (4 drumsticks, 4 thighs)
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Kosher salt
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1 lb red bliss potatoes, halved lengthwise (16)
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2 Tbsp olive oil
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2 small onions, sliced lengthwise 1 in. thick
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4 small red cherry peppers, seeded cut into 1/2-in. pieces
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2 sprigs fresh rosemary
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DIRECTIONS
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1:
Cut the bacon slices in half crosswise, roll up each piece and secure with a wooden toothpick. Trim the toothpick. Heat the canola oil in a large skillet over high heat. Season the chicken with 1/4 tsp. salt. Add half the chicken to the skillet, skin-side down, scatter the bacon around the chicken and cook until the chicken is golden brown and the bacon is crisp, 4 to 6 minutes per side. Transfer the chicken and bacon to a plate. Repeat with the remaining chicken pieces.
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2:
Wipe out the skillet and return to medium heat. In a medium bowl, toss the potatoes with the olive oil and season with 1/4 tsp. salt. Transfer the potatoes and any oil in the bowl to the skillet. Arrange the potatoes cut-side down and cook until golden brown and crisp, 6 to 8 minutes. Turn and cook on the rounded sides until crisp, about 2 minutes. Add the onions, peppers and rosemary and toss to combine. Cook, covered, shaking the pan occasionally, for 5 minutes.
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3:
Return the bacon and chicken (along with any juices) to the pan, nestling it among the vegetables, and cook, covered, shaking the pan occasionally, for 5 minutes.
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4:
Uncover and cook until any liquid has evaporated, the chicken is cooked through and the potatoes are tender, about 5 minutes.
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